Cooks With Books Blog

The shop was a bustling coop this Sunday when Andrey Durbach and Robert Chaplin launched their new book Delicious Chicken Soup. Andrey, Chef and restaurateur, wrote the unique little book, and Robert Chaplin illustrated its pages; his signature chickens multiplied in over one hundred books of guests eager to get their copy signed by these two talents. With little elbow-room, guests sipped cozy cups of chicken soup that Andrey prepared, a soup admitted by many guests as the best chicken soup they had ever tasted. People of every feather attended this exciting launch, from children to chefs to eaters and readers.

With barely enough time to clear the empty pot of soup from the stove, Mark set the kettle on the burner to boil up some tea for the launch of The Genius of James Barber. Guests sipped the Barbara-Jo's Blend and James' favourite ginger tea. In memory of James, guests enjoyed the flavours of some of his best recipes, including Black Ginger Cake and Almond Pine-Nut Tarts. Christina Burridge, James' wife, offered a few words of thanks and remembrance for the beloved Urban Peasant and all who loved him. Almond Pine-Nut Tarts from The Genius of James Barber: His Best Recipes

1/4 cup jam12 unbaked 3-inch tart shells

2 eggs

1/2 cup butter

1/2 cup ground almonds

1/3 cup granulated sugar

1/2 tsp vanilla

3 tbsp all-purpose flour

1 tsp baking powder

1/2 cup pine nuts

icing sugar

Preheat oven to 350F. Spread a thin layer of jam on the bottom of each tart shell. Place the eggs, butter, almonds, granulated sugar and vanilla in a food processor and process until smooth. Add the flour and baking powder, and process again briefly. Fill the tarts with the almond mixture, and sprinkle a few pine nuts on top of each one. Bake for about 20 minutes. Let the tarts cool. Sprinkle them with icing sugar before serving.